Lamb Bites with Celeriac Bulb, Wild Blueberry Sauce

Ingredients

1 celeriac bulb (celery root)

4 – 6 racks of lamb

olive oil

salt and pepper

1 cup Wild Blueberries

1 tablespoon butter

½ cup lamb stock

¼ cup red wine

Preparation

Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the skin. Expect to discard about a quarter of the celeriac by the time you’ve done this. Cut in half and blanche in boiling water, 3 minutes. Once blanched, cut into “fries” and sauté until golden brown and tender. Season with salt and pepper.

Remove fillets from racks of lamb and sear on a hot fry pan coated with olive oil. Season to taste.

Brown Wild blueberries in a sauté pan with butter, then add lamb stock and wine. Let simmer and reduce by half.